Mexican Wedding Cookies/Russian Tea Cakes

Probably not the most healthy dessert thanks to all that butter, but they are delicious!

Mexican Wedding Cookies/Russian Tea Cakes

- 1/2 cup softened butter
- 1/4 cup confectioner's sugar
- dash of salt
- vanilla extract
- 1/2 cup pecans/walnuts/hazelnuts lightly toasted, ground
- 1 cup AP flour
- confectioner's sugar for rolling

1. Cream together the butter, sugar, salt, and vanilla extract.
2. Lightly toast the nuts, the grind them in a food processor. Add the nut flour, then AP flour, until well mixed.
3. Mold into shape of choice.
4. Bake 15 minutes at 350 degrees F or until lightly browned.
5. Let cool on wire rack; roll cooled cookies in confectioner's sugar before serving.